Ingredients
- 30 medium button mushrooms
- ½ small onion, finely chopped
- 2 small cloves garlic, crushed.
- 250g beef mince
- 1/3 cup dry red wine
- Chedder cheese, cut into small slices.
- 2 tbsps ghee
- 3 cups beef stock
- ½ cup fresh thyme sprigs, for garnish
- Salt & pepper
Method
- Preheat oven to 180 degrees Celsius and line a large flat baking tray with baking paper.
- Remove the stems from the mushrooms and chop the stems finely.
- Heat the ghee in a medium frying pan over medium heat. Fry the onion and garlic for 5 minutes.
- Add the beef and chopped mushroom stems and fry for 5 minutes until browned.
- Add the wine, bring to a boil, then reduce the heat to a simmer for 3 minutes. Remove from the heat and let cool for 15 minutes.
- Season the mixture to taste, then stuff each mushroom cap with a tablespoon of mince mixture. Place 2 slices of the cheese on top of each mushroom.
- Bake for 30 minutes until the cheese has melted.
